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Ben Robison, pastry chef of Bistro 82 and The Morrie, joins us to talk about the burgeoning Detroit pastry scene. We discuss his path to becoming head pastry chef at Bacco, his move to Local Kitchen in Ferndale, and his current position at Bistro 82 and The Morrie. As with many of our episodes, we talk in depth about staffing issues and the challenges in making dessert an important part of the meal. Also, Joe tells us about the time he (unknowingly) almost ate glass.
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